Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
The World’s #1 Collection of Cookbook Recipes Online
Cherry Pie
Cookbook
Yield : Serves 8 to 10
Ingredients
- 1 recipe Pie Dough
- 2½ cups pitted tart cherries
- About 1/3 cup sugar, depending on the sweetness of the fruit
- 2½ tablespoons quick-cooking tapioca
- Zest of ½ lemon
- 1 egg, beaten with 2 tablespoons water, for egg wash
Equipment:
- 9-inch pie pan
Directions
Preheat the oven to 350°.
On a floured board, roll out half of the dough about ¼-inch thick. Fit it evenly into a 9-inch pie pan, pressing gently against the bottom and sides.
In a bowl, toss the cherries with the sugar, tapioca, and lemon zest. Pour the mixture into the pie crust.
Roll out the remaining dough and set the top crust in place. Trim the dough and crimp and seal the edges. Cut 3 small steam vents in the center of the pie crust.Brush the egg wash over the top. Bake the pie in the center of the oven for about 1 hour, until the crust is lightly browned.
Let cool before cutting. Serve slightly warm.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 10 servings. Nutritional information does not include Pie Dough. For nutritional information on Pie Dough, please follow the link above.
66 kcal
1 % daily value
5 % daily value
0 % daily value
93 mg
5 mg
1 g
12 g
1 g
15 g
21 mg
7 mg
0 g
1 g
2 % daily value
